Rendered Lard and Cracklings (Czech Sádlo a Škvarky)

Lard with cracklings is a nostalgic treat that brings back fond memories of Czech grandparents in the kitchen. Picture a slice of fresh bread spread with homemade lard and topped with golden, crispy cracklings—simple, hearty, and irresistibly good!

Mother-daughter cooking time! My mom made the recipe, and I documented it all with my phone. There is something so comforting about watching her cook the way she always has.

Just a few decades ago, it was common for Czech families—mine included—to raise pigs. In the winter months, often around the Masopust carnival season, the traditional pig slaughter took place. Every part of the animal was used, and among the many delicacies like Jitrnice sausage, Ovar, or Tlačenka headcheese, there was always a batch of homemade lard.

I remember how lard was a staple in our kitchen. We used it to fry Koblihy donuts and Vdolky, cook hearty meals like Bramboráky pancakes or Topinka bread, or enrich yeast dough for Rohlíky rolls and even sweet pastries.

In this recipe, I will show you how to make a jar of smooth, white lard—perfect for all of the above—along with a bowl of delicious cracklings to go with it.

➜ Ingredients

Just one—pork fat! That is all you need.

Now, a bit more detail: In the Czech Republic, lard is almost always made from pork back fat (hřbetní sádlo). This type of fat, also called fatback, comes from the thick, firm layer found on both sides of a mature pig’s backbone. It is pure white in color, has a solid consistency, and contains little to no meat, only a small amount, depending on the cut.

♡ The best way to get pork back fat is from a local butcher—just ask around. Most are happy to help if they have it on hand or can order it for you.

➜ How to render lard and make cracklings

Preparing and cutting the fat before rendering

The secret to making great lard is giving the pork fat a little care and attention before rendering. Just follow these simple steps:

1. Clean the pork fat thoroughly. Remove any remaining tough skin, bristles, or small bone fragments.
2. Decide whether to remove meat residue. A small amount of pinkish meat can be left on the fat, as it adds flavor to the cracklings. However, if softer cracklings are preferred (especially for elderly people), trim off the meat to avoid hardness.
3. Chill the fat slightly by placing the washed and dried pork fat in the freezer for a short time. This firms it up and makes it easier to cut.
4. Use a large, sharp knife to cut the fat into uniform cubes about ½ inch (1 cm) in size. Consistent cube size is important for even rendering. Larger pieces may not render properly.

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STEP 1: Choose the right pot – Use a large, wide pot with a thick bottom—cast iron with an enamel interior works best. The hotplate should be wide enough to heat the entire base of the pot evenly.

STEP 2: Prepare all the fat before starting – Begin rendering only after all the pork fat has been cubed and transferred to the pot. Do not add raw fat during the rendering process.

STEP 3: Add water at the beginning – Pour in a small amount of cold water—about ½ cup (120 ml) per 2 pounds (1 kilogram) of fat. This helps prevent the fat from burning in the early stages. Set the heat to medium, and allow the water to come to a gentle boil as the fat warms up.

STEP 4: Reduce heat and stir regularly – Once the water starts boiling, reduce the heat to third, and begin stirring frequently.

A long wooden spoon is ideal for this. Be cautious when handling hot lard, as it retains heat and continues cooking even after being removed from heat.

STEP 5: Remove rendered lard gradually – As the level of bubbling lard rises, carefully ladle it out into a clean glass, leaving the cracklings behind. Always ensure a small amount of lard remains in the pot to prevent the cracklings from burning.

STEP 6: Watch for signs of doneness – Towards the end of rendering, cracklings will begin to rustle and turn a light golden color. Continue stirring gently.

STEP 7: Check for doneness – The rendering is finished when the cracklings are golden brown and no more lard is being released. To test, remove a larger crackling, let it cool slightly, and cut it open. There should be no raw fat inside.

STEP 8: Strain and store the lard – Carefully strain the remaining lard and cracklings through a metal strainer. Do not use a plastic strainer, as the hot lard can melt it.

STEP 9: Cool and store – Allow the strained lard to cool, then seal the jar with a lid and store it separately from the cracklings.

Lard bread spread with cracklings

The most common use for cracklings is together with lard as a spread on bread (called chleba se sádlem). If that is how you plan to enjoy them, there is no need to separate the cracklings from the lard. As the lard begins to cool and solidify, stir the mixture once or twice. This helps keep the cracklings evenly distributed so they do not all settle at the bottom.

➜ How to store

• Store rendered lard in a cool, dry, and dark place—such as a pantry—where it can keep for up to six months. Use clean, sealable jars for storage, and make sure to let the lard solidify in the jar before sealing it. In the past, Czechs often stored lard in a special stoneware container called a sádlák.
• If you make crackling lard (a mixture of lard and cracklings for spreading), it will keep in the refrigerator for about three months.
• Cracklings on their own can be stored in the fridge for up to a week. For longer storage, you can freeze them and use them as needed.

➜ What to do with cracklings

Lightly salt fresh cracklings and enjoy them as a savory snack—they are crispy, rich, and full of flavor. Another delicious option is to use them in Pagáče—flaky, savory pastries popular in Moravia, Slovakia, and Hungary. Cracklings add wonderful texture and depth to these baked delights!